Ingredients

Method

1. 1

   To make the sushi rolls*:

2. 2

   Place the rice and water into a rice cooker. Cook the rice according to the “white rice” setting on the rice cooker. When the rice has finished cooking, evenly pour the seasoned rice vinegar all over the rice. Toss the rice around to further distribute the rice vinegar, taking care to be gentle, and not mash the rice.

3. 3

   Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with the rice paddle, then add the topping of your choice; crispy onion flakes, smoked salmon or unroasted sesame seeds. Turn over slowly making sure the rice and the topping are still intact.

4. 4

   Layer salmon, cream cheese, and avocado on the nori sheet, and roll it up tightly. Slice with a sharp knife, and enjoy with soy sauce.

5. 5

   To make crispy cereal-crusted shrimps:*

6. 6

   Shell shrimp, leaving tail intact. With a knife, make small cuts on the back of the shrimp and with the tip of the knife, gently pull out intestinal tract. Make two or three incisions along the inside of the shrimp to straighten it out.

7. 7

   In one shallow bowl, beat egg whites until frothy. On a plate, place all-purpose flour. On another plate, place cereal crumbs. Dredge shrimp in all-purpose flour, dip in egg, and then dredge in cereal crumbs to fully coat, pressing down to adhere well.

8. 8

   Deep fry the shrimp until golden brown, about 2 minutes. Serve shrimp tempura with warm tempura dipping sauce and grated daikon on the side.